by Maria Russo in Recipes, Shows, October 24th, 2015
by Jessica Remitz in Recipes, October 23rd, 2015
You went apple picking this weekend, and not only did you score a bushel of fresh-from-the-orchard apples, but you also grabbed a gallon of cider and a dozen cider doughnuts. After polishing off a few doughnuts on the car ride home — and a few more before and after dinner that night — what’s left to do with the extras? Enter The Kitchen. On this morning’s all-new episode, Sunny Anderson and Katie Lee introduced two brand-new ways to put leftover doughnuts to work; both ways are easy and guaranteed to please your sweet-tooth cravings.
Just when you think that everyday bread pudding can’t get any more indulgent, Sunny’s Apple Cider Doughnut Bread Pudding raises the stakes with a custard laced with pumpkin pie spice — and a base of doughnuts, of course. If you don’t have apple cider doughnuts on hand, pumpkin spice doughnuts or even the plain variety will work, Sunny notes. She bakes doughnut pieces with the spiced custard, chewy dried cranberries and chopped pecans for texture, then serves the bubbly mixture while it’s still warm with a scoop of vanilla ice cream for added richness.
by Sara Levine in Recipes, October 23rd, 2015
This year, leave the straight-from-the-wrapper candy bingeing to trick-or-treaters and save your splurges (and candy!) for an epic homemade Halloween treat. Here are our most festive, decadent desserts for your fright-night party.
Chocolate Candy Pie
Squirrel away some extra chocolate-coated candies (or use your leftover loot) to make this decadent chocolate pie. Candy gets folded into the filling and makes an appearance atop the pie along with a generous layer of whipped cream.
by Allison Milam in Recipes, October 22nd, 2015
Got extra six-packs lying around from football Sunday? Instead of drinking them (all), put some of the extra brew to use in beer-spiked recipes. These dishes are safe for the whole family to devour, because the alcohol cooks off during the cooking process. Here are eight tasty ways to cook with beer. Read more
by Cameron Curtis in Recipes, October 22nd, 2015
When it comes to using fall’s freshest farmers-market produce, squash is one vegetable we just can’t get enough of. In honor of this beloved vegetable’s versatility, satisfying and comforting qualities, load up on a whole week’s worth of squash recipes, whether you’re looking for a full meal, silky soup or hearty side.
Day 1: Squash Gratin
Load two kinds of squash into your skillet for Food Network Magazine’s Squash Gratin (pictured above). Blanket the butternut and kabocha squashes with breadcrumbs, Parmesan and parsley before baking and it’ll result in a comforting and quintessential taste of fall.
by Emily Lee in Recipes, October 21st, 2015
If I could eat only one food for the rest of my life, it would be nachos. And I’ll take ‘em any way they come, from chips that are individually topped and have the perfect cheese distribution to a mess of cheesy goodness smothered in guacamole where you have to hunt for each topping. With tailgating in full swing, it’s easier than ever for me to justify my nacho craving every weekend while watching a game. They are the perfect party food, though; if it were up to me, I’d never have to share.
Classic, Just with Cheese
When you’re short on time or low on ingredients, Ree Drummond’s nachos are simple: Cover white tortilla chips with Monterey Jack cheese and jarred jalapeno slices.
by Katie Workman in How-to, Recipes, October 21st, 2015
Just because these Halloween goodies are spooky doesn’t mean they won’t satisfy a horde of hungry guests. Putting a sinister face on party food takes nothing more than a few choice ingredients and some simple sleight of hand. Cool off a sweet berry punch with frozen lychee “eyeballs” — or fashion some creepy chocolate spiders out of a few pantry staples. Kids especially will love our spine-tingling recipes, though we think partygoers of all ages can get behind these snacks and sweets with a ghoulish twist.
Pull-Apart Graveyard Cupcakes (pictured at top)
If you’re looking for a spooky self-serve dessert, look no further. Although it looks almost like a sheet cake, this chocolatey graveyard is made up of individual cupcakes. Oval sandwich cookies make perfect tombstones, and pliant marzipan is great for shaping the small orange pumpkins and billowy white ghosts.
by Samantha Seneviratne in Recipes, October 20th, 2015
Hey there! Welcome to my new column, “Relax, It’s Just …” (fill in the blank). Every month I’ll share a new recipe, something that many people feel intimidated about making at home, and demystify the pants off of it. There will be detailed instructions, but written in language that even a novice cook can easily understand, and lots of tips so that you will feel confident and end up successful. And step-by-step photos so you can see what is supposed to be happening when. The goal of this “Relax” column is to help you become more comfortable in the kitchen, and I would love to hear what dishes you’d like to conquer. No judgments here! Just the pleasure of learning to be a more self-assured cook. Read more
by Lauren Miyashiro in Food Network Magazine, Recipes, October 19th, 2015
During my junior year of high school I spent my Saturdays behind the counter of a local doughnut shop. It wasn’t a glamorous job, but I was happy surrounded by fried dough. The regulars were kind. The tips were adequate. And I was content with all the iced coffee I could guzzle during my six-hour shift.
While I rarely indulged in a doughnut during work hours, I often brought treats home for my family to share. The apple fritters were our favorites. When most people think of apple fritters, they probably imagine bucolic apple orchards, rustic baskets of overflowing, just-picked fruit and somebody’s beloved grandmother with her secret recipe. Not me. I think of the apple fritters I brought home from the smoky doughnut shop, tucked into a waxy bag and reheated in the microwave. My brother and would share a piping-hot, knobby pastry while standing up at the island in our suburban kitchen. There was nothing charming about the ritual. But the fritters were exceptionally delicious, and that’s all we cared about.
by Maria Russo in Recipes, October 19th, 2015
You don’t have to bake ghoulish cupcakes or serve garlicky anti-vampire snacks to throw a good Halloween bash. Instead of going the spooky route, serve a beautiful dessert dressed in the official holiday colors: orange and black. Food Network Magazine created four new recipes that are classy enough for a cocktail party but sweet enough for any little monsters in your life.
Chocolate Doughnut Holes
A platter full of doughnut holes is much more tempting than a bowl filled with candy. This recipe yields about five dozen chocolate-glazed bites, which is especially great if you’re planning on a full (haunted) house on the 31st.
No matter what in-season veggie you happen to have on hand, chances are that after just a quick roast in the oven, it will have turned oh-so-sweet — and seasonal squash is no exception. Butternut, acorn, spaghetti and delicata squashes are all overflowing at farmers market stands and in supermarket aisles alike this time of year, and while you can indeed simply roast them and enjoy them as is, in all their tender glory, dressing them up a bit with bold, fresh flavors will transform them even more.
In his recipe for Roasted Acorn Squash with Mushrooms, Peppers and Goat Cheese, Guy Fieri precooks the squash for a few minutes in the oven before filling it with a hearty, savory stuffing that’s easy to make yet endlessly impressive. He opts for a mixture of cremini mushrooms, fresh cabbage and colorful bell peppers for heft and texture, plus a few cloves of garlic for over-the-top taste. Follow Guy’s lead and top the filling mixture with goat cheese and roasted acorn seeds before baking; the tangy crumbles of cheese deliver the richness you crave, while the acorn seeds promise a welcome salty, crunchy bite.